It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Ribs, Ribs, and more ribs

I have posted several times about using pulled pork and brisket for other dishes. Our house, always has bags of leftover meat in the freezer that we use for a variety of purposes.

The new thing for us is freezing the rib meat. I love ribs, Mrs boatbum doesn't. Its the messy finger oriented part of it that turns her off.

Recently, we have started cooking ribs, I get to eat what I want off the Egg. Then take the leftovers - strip the meat off and use it on other dishes.

Cooked ribs over the weekend, 1 babyback salt and pepper only, 1 spare with Stubbs. Ate what I wanted, then stripped off two 1 lb bags for the freezer. Only 1 bag made it to the freezer, the next night did pizza with rib meat - was fabulous. If you like the meat you get from a rib, think about this - imagine it in every bite of a piece of pizza.

I've put leftover pulled pork on pizza. I don't see how meat stripped from ribs would be much different. It is quite good as a topping.

Interesting, I never really realized this, until I started stripping rib meat off the bone to bag. Much different texture, I think because the overall piece of meat is thinner maybe, absorbs flavors differently, maybe permeates all the way through. The Salt and Pepper ribs - are very distinctly pork flavor with smoke. When you bring in the rubs and the glazes - you get those flavors very distinctly.

Its almost like you have ultimate control of the flavoring wiht ribs. This is fairly new to me, so based on limited observation - but - almost seems like the rib meet is leaner than pulled pork.